I can’t believe it’s been 4 months since we arrived in South America! After a month in Buenos Aires (a questionable decision in hindsight) we’ve been on the road pretty much non stop. The longest we’ve stopped anywhere in the last 3 months has been 10 days and it’s normally between 3 and 6 days.

Chile is a country that offers it all! Glaciers, mountains, vineyards, beaches, deserts, big cities and cute little towns, you name it, Chile has it. And yet all of this would mean nothing to me if the food was not good, for what better window into the soul of a society than through their cuisine...

This recipe was created fifty years ago in the Chilean coastal city of Viña del Mar by an Italian immigrant and it is now considered a Chilean classic. The perfect entrée, Chileans serve the razor clams in their shell, lightly baked to perfection in a decadent creamy white wine sauce and covered in parmesan.

My newest travel obsession is cooking classes. For me, foraging the bustling markets for fresh and local produce and learning how to cook a nation's classic dishes is like an express pass to the best kind of cultural experience possible.

Helio Hannah

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